Went for lunch at Maxwell food center today, found this mini bakery. The display counter looks very impressive with a varieties of bun on display.

I had a hard time trying to choose one piece of bun. Had to stand in front of the display for 15 minutes before I settled for char siew po lo bun. First bite into the bun I find that top to be crispy and sweet. The bun itself very soft but the letdown was the filling. I find it too salty but other than that a good eat for tea break. Price $1.30 per piece.

This is a very popular stall which had been around for a long time. This stall is well known for its mee soto and mee rebus, so be prepared to queue.

I ordered mee soto for dinner, the taste of the soup very rich with chicken flavour. They are very generous with the ingredients consisting of bean sprouts, shredded chicken (which is in whole chunks), spring onion served with yellow noodle. The gravy was thin, light and slightly sweet. There's even a large jar of chilli sauce for you if you like it spicy. As for me I like it original.

We wanted to have Yong Tau Foo for lunch in Circuit but found that our favourite stall was closed for the Chinese New year holidays.

We had passed this food center many times but did not get to go and try the food. Well today we got a chance. When we were there most stalls were already done for the day and cleaning up. Left with few choices. My partner went looking around and came back with the roast pork noodle. Me the chicken noodle. The roasted pork tasted good and the noodle very springy. Combination with the sauce I would say it’s awesome.

The chicken noodle also tasted just as good except the chicken was a little under cooked. But overall the taste was also just as good. One thing I noted was the soup they served, most stalls that I patronise will just give a bowl of soup without any ingredient inside. From the picture you can see some stuff inside.

This was one restaurant where the boss still roast their own roast pork, char siew and roast duck. Usually I would come here for their roast duck. This restaurant had been around in Katong for many years. Usually I will come here for their roast duck but that's another review.

My partner wanted to eat noodle, since we were there we might just eat there. The noodle was well cooked and still have the springy feeling. But the char siew a little dry on that day. Overall with their sauce it still makes a good meal.

Chinese New Year comes must eat bak kwa aka rougan aka bbq pork whatever you call it. Why must eat during CNY? A search on the internet reveals this: "The meat is commonly sold in red-coloured bags or packaging, an auspicious colour in Chinese culture."

I just the like the BCH's sliced bak kwa, I like it tough, biting it can exercise the jaw's muscles. Others may have their favorite but to me it's still BCH, had it since young.